I found this recipe on a little, eensy weensy corner of spread about New Orleans inspired cuisine in one of the recent Food Network magazines. The nutty flavor from toasting the rice prior to cooking really elevated the flavor and kick. I will make again and soon. Total of my time spent cooking and prepping this dish: maybe 8 minutes, tops.
Toasted Rice
4 T butter
2 cups converted long-grain rice (Like Uncle Ben’s)
1 t salt
½ t pepper
2 cups chicken broth
2 cups water
Green onions
Parsley
Melt butter in a pot over medium-high heat. Stir in n rice, salt and pepper. Cook, stirring, until the rice is golden, about 5 minutes.
Add chicken broth and water; bring to a simmer, then cover and cook over low heat, 15 minutes.
Remove from the heat and let stand 5 minutes. Fluff with a fork and stir in chopped scallions and parsley.
Thursday, March 11, 2010
Monday, March 8, 2010
Yummy Baked Salmon
On Saturday night Laura's husband Barry made the most delicious salmon dish. I'm sharing here with his permission. In his words: Share it. Modify it. Make it your own. For someone like me, whose salmon repertoire includes grilled or in a foil pouch, this recipe is a welcome addition. So, so good. It reminded me of dishes I've had at Thai-fusion places.
Medium onion, slightly caramelized in bacon grease and butter.
1-2 Serrano pepper seeded and finely chopped (I used one, but a little more heat with coconut can be good. You could also use jalapeños or other hot pepper.)
½ yellow bell pepper thinly sliced
1 red sweet pepper
¼ to ½ tsp ground cardamom
1 ½ tsp grated fresh ginger
3 tomatoes peeled and diced
2 cloves minced garlic
Handful of crushed mint leaves. I used dried but would prefer fresh.
1 14oz can of coconut milk. To this add a healthy sprinkling of sea salt and gradually whisk in the fresh-squeezed juice of two limes.
Rinse salmon fillets or steaks and place in glass casserole dish. Mix all ingredients and pour over fish. Bake at 300 for 40-60 minutes. Fish is done when it is opaque temp 135-140 degrees.
I’ve sometimes used other spices like cloves and allspice.
Medium onion, slightly caramelized in bacon grease and butter.
1-2 Serrano pepper seeded and finely chopped (I used one, but a little more heat with coconut can be good. You could also use jalapeños or other hot pepper.)
½ yellow bell pepper thinly sliced
1 red sweet pepper
¼ to ½ tsp ground cardamom
1 ½ tsp grated fresh ginger
3 tomatoes peeled and diced
2 cloves minced garlic
Handful of crushed mint leaves. I used dried but would prefer fresh.
1 14oz can of coconut milk. To this add a healthy sprinkling of sea salt and gradually whisk in the fresh-squeezed juice of two limes.
Rinse salmon fillets or steaks and place in glass casserole dish. Mix all ingredients and pour over fish. Bake at 300 for 40-60 minutes. Fish is done when it is opaque temp 135-140 degrees.
I’ve sometimes used other spices like cloves and allspice.
Wednesday, March 3, 2010
Oven Roasted Brussels Sprouts
More and new veggies are on my list of 2010 to-dos. Last night, I finally made brussels sprouts. I realize they aren't exactly an earth shattering new vegetable, but my mom did not make them when I was growing up so they were new to me.
I knew boiling/sautéing them wasn't going to work (texture didn't sound appealing and I had three pots on the stove last night). Plus, my Mad Hungry cookbook said roasting them was the best way to eat them (in her opinion).
At the grocery store, I picked small sprouts with tightly formed leaves. They were really, really good. Crunchy, salty and fresh tasting. The only issue I have is the smell. Brussell sprouts are related to cabbage and you can smell it.
Roasted Brussels Sprouts
Small, closed sprouts
Salt & pepper
Olive oil
Heat the oven to 350 or 375. Wash the sprouts, slice off the ends and remove any sad/overly green leaves. Toss with olive oil and sprinkle with salt and pepper. Roast for 15 to 20 minutes, or until you can easily pierce the sprouts with a fork.
Next time, I might hit them with a squeeze of fresh lemon juice after the come out of the oven.
I knew boiling/sautéing them wasn't going to work (texture didn't sound appealing and I had three pots on the stove last night). Plus, my Mad Hungry cookbook said roasting them was the best way to eat them (in her opinion).
At the grocery store, I picked small sprouts with tightly formed leaves. They were really, really good. Crunchy, salty and fresh tasting. The only issue I have is the smell. Brussell sprouts are related to cabbage and you can smell it.
Roasted Brussels Sprouts
Small, closed sprouts
Salt & pepper
Olive oil
Heat the oven to 350 or 375. Wash the sprouts, slice off the ends and remove any sad/overly green leaves. Toss with olive oil and sprinkle with salt and pepper. Roast for 15 to 20 minutes, or until you can easily pierce the sprouts with a fork.
Next time, I might hit them with a squeeze of fresh lemon juice after the come out of the oven.
Monday, March 1, 2010
Sherried pineapple pork tenderloin
I've always loved Cooking Light recipes so when I saw their cookbook '5-Ingredient Cookbook: Fresh Food Fast' I just knew I had to have it. Unfortunately it was one of those books I set aside forever - until yesterday...I started browsing and easily bookmarked about 25 or more pages of recipes I can't wait to try. And I also tried 2 out which were fantastic and SO easy - here they are:
Sherried Pineapple Pork Tenderloin
A thick and glossy sauce makes any dish feel elegant, but this one takes all of five minutes to make. The Red Cabbage and Carrot Slaw is a great side with this.
1/2 teaspoon black pepper
1 (1-pound) pork tenderloin, trimmed
Cooking spray
1 (6-ounce) can pineapple juice
2 tablespoons sugar - I used brown sugar
2 tablespoons dry sherry
1 tablespoon low-sodium soy sauce
1. Sprinkle pepper evenly over pork.
2. Heat a nonstick skillet over medium-high heat. Coat pan with cooking spray; add pork. Cook pork 3 to 4 minutes or until browned, turning occasionally. Reduce heat to medium-low; cover and cook 10 minutes. Turn pork over; cook 10 minutes or until a thermometer registers 160° (slightly pink).
3. Place pork on a cutting board; let stand 3 minutes. Cut into 1/4-inch-thick slices.
4. While pork stands, combine pineapple juice and remaining 3 ingredients; add to pan drippings. Bring to a boil; boil 5 minutes or until liquid is reduced to 1/4 cup. Spoon sauce over pork slices.
Red Cabbage and Carrot Slaw
2 cups matchstick-cut carrots
3/4 cup very thinly sliced red cabbage
3 tablespoons unsalted, dry-roasted peanuts
2 tablespoons cider vinegar
1 teaspoon grated peeled fresh ginger
1/8 teaspoon salt
Combine all ingredients in a medium bowl, tossing gently to coat.
Sherried Pineapple Pork Tenderloin
A thick and glossy sauce makes any dish feel elegant, but this one takes all of five minutes to make. The Red Cabbage and Carrot Slaw is a great side with this.
1/2 teaspoon black pepper
1 (1-pound) pork tenderloin, trimmed
Cooking spray
1 (6-ounce) can pineapple juice
2 tablespoons sugar - I used brown sugar
2 tablespoons dry sherry
1 tablespoon low-sodium soy sauce
1. Sprinkle pepper evenly over pork.
2. Heat a nonstick skillet over medium-high heat. Coat pan with cooking spray; add pork. Cook pork 3 to 4 minutes or until browned, turning occasionally. Reduce heat to medium-low; cover and cook 10 minutes. Turn pork over; cook 10 minutes or until a thermometer registers 160° (slightly pink).
3. Place pork on a cutting board; let stand 3 minutes. Cut into 1/4-inch-thick slices.
4. While pork stands, combine pineapple juice and remaining 3 ingredients; add to pan drippings. Bring to a boil; boil 5 minutes or until liquid is reduced to 1/4 cup. Spoon sauce over pork slices.
Red Cabbage and Carrot Slaw
2 cups matchstick-cut carrots
3/4 cup very thinly sliced red cabbage
3 tablespoons unsalted, dry-roasted peanuts
2 tablespoons cider vinegar
1 teaspoon grated peeled fresh ginger
1/8 teaspoon salt
Combine all ingredients in a medium bowl, tossing gently to coat.
Wednesday, February 24, 2010
Homemade Brownie Comparison
Before this week I don’t think I have ever made brownies from scratch. 1) I love me some Betty Crocker fudge brownies and 2) I’m largely disappointed when I try homemade brownies at bake sales, etc. Some restaurants do it right (mmmm, I’m thinking of you Wilde Roast Café), but I’ve never had a homemade version that made me ask for someone’s recipe.
I’ve had this Fudgy Chocolate Brownies recipe from Martha Stewart Living saved for about three years. I made them last Saturday in hopes of bringing them to a party. Sadly, they were overcooked and dried out (egad, is there anything worse than dry brownies?) Beyond baker's error, they were just too rich and not the right consistency for me. I didn’t love them and ended up tossing them out.
Now that I was started on this brownie path, I figured I may as well keep going. Last night I made Mark Bittman’s brownies and they were/are heavenly. Fudgy and sweet, with just the right crusty crunchy top.
What I thought was interesting were some glaring differences in the two recipes:
Chocolate
Martha’s called for eight ounces, Mark’s called for two (the online recipe calls for three)
Eggs, sugar, flour
Whatever Martha’s recipe calls for, Mark’s calls for roughly half that amount
Obviously that would lead you to believe Martha’s recipe would be bigger/thicker/more to the brownie, but I didn’t find that to be the case. They were slightly bigger, but not by much.
Survey says: Mark Bittman brownies win.
I’ve had this Fudgy Chocolate Brownies recipe from Martha Stewart Living saved for about three years. I made them last Saturday in hopes of bringing them to a party. Sadly, they were overcooked and dried out (egad, is there anything worse than dry brownies?) Beyond baker's error, they were just too rich and not the right consistency for me. I didn’t love them and ended up tossing them out.
Now that I was started on this brownie path, I figured I may as well keep going. Last night I made Mark Bittman’s brownies and they were/are heavenly. Fudgy and sweet, with just the right crusty crunchy top.
What I thought was interesting were some glaring differences in the two recipes:
Chocolate
Martha’s called for eight ounces, Mark’s called for two (the online recipe calls for three)
Eggs, sugar, flour
Whatever Martha’s recipe calls for, Mark’s calls for roughly half that amount
Obviously that would lead you to believe Martha’s recipe would be bigger/thicker/more to the brownie, but I didn’t find that to be the case. They were slightly bigger, but not by much.
Survey says: Mark Bittman brownies win.
Tuesday, February 9, 2010
Super Easy & Yummy Cranberry Pot Roast
From here: http://crockpot365.blogspot.com/2009/12/supuer-simple-cranberry-roast-beef-or.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+AYearOfCrockPotting+%28A+Year+of+Slow+Cooking%29&utm_content=Google+Reader
2-3 pounds beef or pork roast or stew chunks
1 tablespoon dried onion flakes, or 1 medium yellow onion, diced
2 tablespoons soy sauce
1 (16-ounce) whole berry cranberry sauce
that's it!
The Directions.
Use a 4-quart slow cooker. Plop in the meat (frozen is fine), and add the onion and soy sauce. Pour in the entire can of cranberry sauce over the top. Do not add water. Cover and cook on low for 7-9 hours, or on high for 5-6. If you are cooking on high, you may need to "help" the meat break apart by taking it out an hour or so before serving by cutting it into chunks, then returning to the sauce. Serve over mashed potatoes, and with a green salad.
2-3 pounds beef or pork roast or stew chunks
1 tablespoon dried onion flakes, or 1 medium yellow onion, diced
2 tablespoons soy sauce
1 (16-ounce) whole berry cranberry sauce
that's it!
The Directions.
Use a 4-quart slow cooker. Plop in the meat (frozen is fine), and add the onion and soy sauce. Pour in the entire can of cranberry sauce over the top. Do not add water. Cover and cook on low for 7-9 hours, or on high for 5-6. If you are cooking on high, you may need to "help" the meat break apart by taking it out an hour or so before serving by cutting it into chunks, then returning to the sauce. Serve over mashed potatoes, and with a green salad.
Friday, February 5, 2010
Pork Chops with Horseradish Sauce
Please, I beg of you, do not be afraid of that horseradish in the title. You don't taste it at all when you taste how good these are. I'm visiting my grandparents in Florida and we had these last night, something I had a quite a bit when I lived with them for a summer. YUM.
Pork Chops with Horseradish Sauce from Italian Country Cooking
4 pork chops, 1/2 lb each (can do bone-in or boneless)
Salt
Fresh ground pepper
Flour
2 eggs, lightly beaten
1 cup fresh breadcrumbs
1/2 cup unsalted butter
1 T red wine vinegar
1 cup brown stock (beef stock)
Couple good spoonfuls of horseradish (recipe calls for 3 ounces peeled horseradish root, grated, but let's be honest here)
Chopped parsley
Pound pork chops to flatten slightly. Season with salt and pepper.
Place flour, eggs and breadcrumbs in separate dishes. Dredge each chop lightly in flour, dip in egg mixture and coat lightly in breadcrumbs. Refrigerate for 30 minutes so mixture adheres to chops.
In skillet large enough to hold chops, melt five tablespoons of butter. Over medium heat, cook chops about 4 minutes on each side. Remove and keep warm while making the sauce.
Discard grease from skillet. Deglaze with vinegar. Add stock and scrape up anything left on the pan. Cook over high heat until sauce reduce and begins to thicken, 5 to 7 minutes. Stir in horseradish and whisk in remaining 3 tablespoons of butter. Season to taste with salt and pepper. To serve, spoon sauce over chops and sprinkle with parsley.
Pork Chops with Horseradish Sauce from Italian Country Cooking
4 pork chops, 1/2 lb each (can do bone-in or boneless)
Salt
Fresh ground pepper
Flour
2 eggs, lightly beaten
1 cup fresh breadcrumbs
1/2 cup unsalted butter
1 T red wine vinegar
1 cup brown stock (beef stock)
Couple good spoonfuls of horseradish (recipe calls for 3 ounces peeled horseradish root, grated, but let's be honest here)
Chopped parsley
Pound pork chops to flatten slightly. Season with salt and pepper.
Place flour, eggs and breadcrumbs in separate dishes. Dredge each chop lightly in flour, dip in egg mixture and coat lightly in breadcrumbs. Refrigerate for 30 minutes so mixture adheres to chops.
In skillet large enough to hold chops, melt five tablespoons of butter. Over medium heat, cook chops about 4 minutes on each side. Remove and keep warm while making the sauce.
Discard grease from skillet. Deglaze with vinegar. Add stock and scrape up anything left on the pan. Cook over high heat until sauce reduce and begins to thicken, 5 to 7 minutes. Stir in horseradish and whisk in remaining 3 tablespoons of butter. Season to taste with salt and pepper. To serve, spoon sauce over chops and sprinkle with parsley.
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